Select some fresh trout, empty and wipe well; salt over, dip in flour and fry in oil a few at a time, then drain and lay them in a deep dish. Heat some oil in a saucepan, mix with it a quarter as much vinegar as water, thyme, bay leaf, basil, sliced onions and cloves; cook this marinade half an hour on a very slow fire and let it get partly cold, then pour it over the fish and leave to marinate for six hours before serving. Dress them on a dish with a little of their marinade and some slices of lemon.

(829). Trout Marinated In Wine - Small (Marinade De Petites Truites Au Vin)

After the fish are cleaned, salt them over for one hour, cook them in strongly acidulated water, drain and range them in a deep vessel or a small barrel covered with slices of lemon. Prepare a court bouillon without water, using only white wine and vinegar, rings of white onions, a sprig of parsley, salt, spices and aromatics; put it on to boil and when the onions become soft, lift them out with a skimmer and lay them on the trout and pour into the stock an equal quantity of aspic jelly (No. 103), strain this over the fish and let cool off on ice. Serve the trout on a d+ish with the slices of lemon and onion around and at the same time a sauce-boatful of persillade sauce (No. 619).